Creamy Penne alla Vodka Sauce

This creamy penne alla vodka sauce with peas is my most requested recipe from my friends for my blog and I'm thrilled to share it with you all.

This vodka sauce is my favorite pasta sauce. And that is saying a lot given my obsession with pesto. This sauce is creamy, flavorful, and comes together in just one-pot.

I first learned the importance of reducing the cream by half from Carla Pellegrino's Pennette Ala Vodka recipe. Taking the time to reduce the cream adds enhanced richness and the perfect creamy consistency. Don't cut corners on this step.

The vodka in the sauce adds a tanginess making this not just your average tomato cream sauce. The alcohol in the vodka will cook out so that it doesn't taste like alcohol and so that you can serve this to kids.

I love adding Italian sausage to this recipe. It is delicious and makes the dish hearty. Diced pancetta is another great option that I frequently substitute the sausage for. I use 5oz of diced pancetta per pound of pasta. Of course, you can leave the meat out altogether to make this vegetarian (see recipe note about cook time).

If you make this creamy penne alla vodka with peas recipe, I'd love to hear what you think in the comments below! And don't forget to tag @ccs_table in any photos you take on Instagram.

Creamy Penne alla Vodka Sauce

Creamy and decadent penne alla vodka sauce with Italian sausage and peas.

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Keyword: pasta, stovetop

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings: 6 people

Author: Caitlin from CC's Table

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion diced, about 2 cups
• 1 tablespoon minced garlic
• 1 lb Italian sausage casing removed
• 1 pt heavy whipping cream
• 30 oz canned tomato sauce
• ½ cup vodka
• 1 lb penne pasta
• 1 cup frozen peas
• ½ cup freshly grated parmesan cheese plus more for topping if desired
• 2 tablespoon finely chopped parsley for garnish, optional

Instructions

• Heat a large pot or dutch oven on medium heat. Add olive oil, diced onions, and a pinch of salt. Stir frequently and cook until onions are soft and translucent, about 10 minutes. Add garlic and sausage. Break up sausage with your spoon and cook until sausage begins to brown and is no longer pink, about 5-10 minutes. Use a spoon to remove sausage and onion mixture from the pot and set aside on a plate. Drain excess grease.
• In the same pot, add heavy whipping cream. Bring to a low steady boil. Cook for about 15 minutes, or until the cream is reduced in half and you can briefly see the bottom of the pot when you run your spoon along the bottom.
• Add in the tomato sauce then the vodka to the cream. Stir until fully incorporated. Add onion and sausage mixture back to the pot and stir. Bring to a low boil then reduce heat to low to simmer. Cover and simmer for 15 minutes.
• While the sauce is simmering, make the pasta. Bring a large pot of water to a boil and cook penne pasta until al dente (typically a minute or two before the suggested time on the box). Drain.
• Add the pasta, peas, and parmesan to the sauce. Give it all a good stir for a minute or two. Serve hot with more freshly grated parmesan and chopped parsley (optional).

Notes

• I often substitute the sausage for diced pancetta. Cook the pancetta until crispy.
• To make vegetarian, omit the sausage. When you add the garlic to the pot you will only need to cook it for a few seconds.
• You can make the sauce a few hours ahead by keeping covered on very low heat. Wait to add the pasta, peas, and parmesan until you are ready to serve.
• I love the color that the peas give and it is a great way to sneak in veggies. If you don't like peas, leave them out.